Come and just have a taste of such a delectable recipe perfectly made for you. South Tyrol with spinach dumplings, combines the spinach with the dumplings and it tastes so well. This dish hails from the picturesque region of South Tyrol in northern Italy, these dumplings, known as “Spinatknödel” in German, offer a blend of tender spinach, fragrant herbs, and savory cheese encased in a soft, pillowy dough and it evokes a sense of tradition. Let’s get started……
Spinach dumplings South Tyrol
Spinach dumplings, also known as Spinatknödel in German, are a traditional dish originating from South Tyrol, a region in northern Italy. These dumplings are typically made with a mixture of cooked spinach, breadcrumbs or diced stale bread, eggs, cheese (like Parmesan), and seasonings. The ingredients are combined to form a dough-like mixture, shaped into dumplings, and then boiled or sometimes pan-fried. The result is a dish that brings out the taste of spinach, cheese, and dumplings, reflecting the culinary heritage of South Tyrolean cuisine.The dumpling is the undisputed national dish of South Tyrol and is synonymous with the traditional rural cuisine of the Alpine region. It comes in all sizes, shapes, and variations. Well-known are, for example, the cheese dumpling with melted butter and Parmesan cheese, the bacon dumpling in meat broth, or the apricot dumpling as a dreamy dessert.Another variation is the spinach dumpling, which goes particularly well with a summery leaf salad. We have a quick recipe for you and a few tips to make your spinach dumplings a culinary highlight.
Ingredients
- 200 g fresh spinach washed and chopped then boiled
- 20 g cup grated Parmesan cheese
- 100 g stale bread diced
- 50 ml of milk
- 2 tablespoons of butter
- 2 eggs
- 60 g chopped onion
- 2 tablespoons of flour
- Salt
- Pepper
- Nutmeg
- Breadcrumbs
Instructions
- Gather all ingredients. Chop the already chopped spinach in a pan over medium heat until wilted. Remove from heat and let it cool. Once cooled, use a paper towel or kitchen towel to squeeze out excess moisture from the spinach.
- Then grab a large mixing bowl, and combine the cooked spinach, diced bread, chopped onion, eggs, Parmesan cheese, flour, salt, pepper, and a pinch of nutmeg (if using). Mix everything thoroughly until well combined. Add in a small quantity of milk and then with slightly wet hands, form the mixture into golf ball-sized dumplings and gently press them to form compact balls.
- Simmer a pot of salted water. Carefully drop the dumplings into the simmering water and cook for a few minutes until they float to the surface. While the dumplings are cooking, melt some butter in a pan or heat your vegetable oil over medium heat.
- Once the dumplings are cooked, remove them with a slotted spoon and transfer them to the pan with the melted butter. Lightly fry the dumplings until they develop a golden crust, turning them occasionally for even browning.
- Serve the spinach dumplings warm, garnished with extra Parmesan cheese if desired or with a little sauce made from; 80 g of butter, Abundant Parmesan
Video
Notes
Enjoy your flavorful South Tyrolean Spinach Dumplings!
Nutrition
Serving: 80g
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